Establishment of Fracturability Standard Reference Scale by Instrumental and Sensory Analysis of Chinese Food-Reference-Cited by-同舟云学术

Establishment of Fracturability Standard Reference Scale by Instrumental and Sensory Analysis of Chinese Food

Published:2014-03-03 Issue:2 Volume:45 Page:148-154
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Duan Huiling¹,Gu Shuqin¹,Zhao Lei²,Lu Daxin¹

Affiliation:

1. Faculty of Food Science and Engineering; Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue; Beijing Laboratory of Food Quality and Safety; Beijing University of Agriculture; Beijing 102206 China

2. Foods and Agricultural Standardization Institute; China National Institute of Standardization; Beijing 100088 China

Funder

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12059/fullpdf

Reference21 articles.

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3. Training a sensory profile panel and development of standard rating scales in Colombia;Bourne;J. Texture Studies,1975

4. Regression analysis of instrumental texture characteristics and sensory characteristics of pork;Chen;Trans. CSAE,2010

5. Modifications and applications to foods of the general foods sensory texture profile technique;Civille;J. Texture Studies,1975

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